A Mouth Watering Blueberry-Lime Cake – Recipe Included!

In a world that keeps getting busier and busier, it’s hard to take a moment to pause and enjoy the little things in life. Like a slice of cake that is just the right level of sweetness and tanginess, with a luscious berry burst that makes your taste buds dance. That’s where my Blueberry-Lime Pound Cake recipe comes in. It’s a delightful dessert that will transport you to a state of bliss with its refreshing flavors and moist crumb.

Picture this: perfectly ripe blueberries nestled inside a cake that’s infused with fresh lime juice and zest. Each bite is bursting with fruity goodness bathed in tart citrus queenliness. Sounds irresistible, right? And I must say, this cake’s aroma alone is worth making it for. As it bakes, the sweet fragrance of butter, sugar, and fresh blueberries will fill your home with an enchanting aroma that promises something scrumptious.

So whether you’re looking for a dessert to impress dinner guests or just something special to treat yourself with after a long day, my Blueberry-Lime Pound Cake recipe is definitely worth trying. Not only is it a sight for sore eyes, but also an indulgent treat for your taste buds. So let’s get started!

Why You’ll Love This Recipe

Blueberry-Lime Pound Cake
Blueberry-Lime Pound Cake

There are few things in life more delightful than biting into a perfectly baked pound cake, especially when it’s infused with the sweet and zesty flavors of fresh blueberries and lime. This recipe for Blueberry-Lime Pound Cake is one of the best recipes I’ve tried in my career as a chef, and I’m confident that you’ll love it too.

What sets this pound cake apart from other recipes out there is its unique blend of tangy and sweet flavors. The fresh lime juice and zest in the batter give it a bright, citrusy taste, while the plump, juicy blueberries provide bursts of sweetness in every bite. It’s a stunning combination that you won’t find anywhere else.

And don’t get me started on the texture. This is not your average pound cake – it’s soft, moist, and tender, with a rich crumb that practically melts in your mouth. It’s the perfect balance between dense and fluffy – and with each slice laced with fresh blueberries – explodes with flavor.

Another great thing about this recipe is that it’s incredibly versatile. You can serve it up for breakfast with a cup of coffee or whip up some cream cheese frosting to transform it into an indulgent dessert. It works well for any occasion or no occasion at all.

You’ll also appreciate how easy this recipe comes together despite its impressive taste. The ingredient list is straightforward – all you need are some pantry staples like flour, sugar, baking powder, eggs – along with fresh blueberries and lime flavorings.

So whether you’re a fan of the classic lemon or orange pound cake or if you’re looking for something completely different to satisfy your sweet tooth cravings, I urge you to give this Blueberry-Lime Pound Cake recipe a try; I promise you won’t be disappointed!

Ingredient List

 A slice of summertime in every bite
A slice of summertime in every bite

Get ready to make the most delicious Blueberry-Lime Pound Cake! Here are all the ingredients you’ll need:
For the cake:

  • 2 cups fresh blueberries
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 eggs, one a time
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice

For the cream cheese pound cake frosting:

  • 8 oz. cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 3 3/4 cups powdered sugar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons lime zest

For the blueberry-lime glaze (optional):

  • 3/4 cup B weight=”bold” fresh blueberries
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 cup powdered sugar

Ingredient notes:

This recipe requires a few specific ingredients but can be easily found at most grocery stores. Make sure the blueberries are fresh and avoid using frozen ones. For the best results when using flour, it is important to spoon it into your measuring cup instead of scooping it directly from the bag. Lastly, please note that you’ll also need a bundt pan to bake this Blueberry-Lime Pound Cake.

The Recipe How-To

 Tangy lime and sweet blueberry dance on your tastebuds
Tangy lime and sweet blueberry dance on your tastebuds

Let’s get started on making this delicious Blueberry-Lime Pound Cake.

Step 1: Preheat and Prep

First, preheat your oven to 350°F. Grease a 9×5 inch loaf pan or a 10-cup bundt pan with non-stick spray.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Mix well.

Step 3: Cream Butter and Sugar

Using an electric mixer, cream 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup of sugar until light and fluffy.

Step 4: Add Eggs and Lime Zest

Add in 2 eggs, one at a time, mixing well after each addition. Add in 1 tablespoon of fresh lime zest and mix well.

Step 5: Alternate Wet and Dry Ingredients

Next, add in ⅓ of the flour mixture to the butter mixture while mixing on low speed. Then add half of the 4 tablespoons fresh lime juice and mix. Continue alternating between adding dry ingredients and fresh lime juice until all is combined. Finally, fold in 1 cup of fresh blueberries. Do not overmix.

Step 6: Bake it Up

Pour the batter into the prepared pan. Make sure you level out the top using an off-set spatula. Bake for 50-60 minutes until golden brown and a toothpick inserted comes out clean.

Step 7: Chill Out

Cool the pound cake in its pan for about 10 minutes. Remove from pan onto a wire rack to cool completely.

Now that you have made this blueberry-lime beauty, let’s move on to some tips on how to get the best results.

Substitutions and Variations

 A pound cake fit for the Queen
A pound cake fit for the Queen

When it comes to cooking and baking, there’s always room to experiment and adjust recipes to your liking. Here are some substitutions and variations you can try with this blueberry-lime pound cake recipe.

– Fruit Substitutions: While fresh blueberries are delicious in this recipe, you can also try using other types of fruit such as raspberries, strawberries or blackberries.

– Citrus Variations: If you want to change up the flavor profile, you can substitute the lime with other citrus fruits such as lemon or orange. Just make sure to adjust the quantities accordingly.

– Gluten-Free Option: To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. You can also use almond or coconut flour for a nutty twist.

– Vegan Option: This cake recipe calls for eggs and cream cheese, but if you’re looking for a vegan option, you can use an egg replacement like applesauce or flaxseed meal mixed with water. For the cream cheese frosting, you can use a vegan cream cheese alternative made from nuts or soy.

– Sugar Alternatives: If you prefer to use sugar alternatives instead of traditional granulated sugar, you can try using honey, maple syrup or stevia. Keep in mind that this may slightly alter the texture and flavor of the cake.

No matter what substitutions or variations you choose to make, don’t be afraid to get creative and have fun with it. Who knows, you may stumble upon a new variation that becomes your new favorite!

Serving and Pairing

 Bursting with juicy blueberries in every slice
Bursting with juicy blueberries in every slice

Serving and pairing this blueberry-lime pound cake is as delightful as it is making it. The tender crumb with a fresh citrusy flavor and the sweet taste of blueberries creates a perfect balance that forms a cake versatile enough to eat at any time of day.

This cake is perfect for breakfast when served with lightly sweetened whipped cream or cream cheese frosting. A classic afternoon tea becomes extraordinary when this blueberry lime pound cake is served alongside warm tea or coffee, where the zesty lime flavor will highlight the aroma of the beverage, creating a soothing experience.

The vibrant color of this Blueberry-Lime Pound Cake, with its beautiful swirls of fresh blueberries and vivid green lime zest, makes it an ideal dessert for dinner parties, summer barbeques, or picnics. Served in slices with a light dusting of powdered sugar or even topped with extra cream cheese frosting, this cake can be enjoyed on its own or enhanced with other fruits such as strawberries or raspberries.

Some wine lovers enjoy pairing their desserts with wines, so if you feel adventurous about wine pairing, go ahead and try it out! According to some wine experts, serving a glass of Moscato alongside this Blueberry-Lime Pound Cake will create a beautiful counterpoint between the tangy and acidic notes in the cake and the fruity notes found in Moscato’s white wine.

One last suggestion is to serve a slice with a scoop of vanilla ice cream; your taste buds will thank you for it. Remember that this recipe is very versatile so let your creativity flow when deciding which way you want to serve it; all methods will equally complement the splendid texture and flavors found in this Blueberry-Lime Pound Cake.

Make-Ahead, Storing and Reheating

 A refreshing twist on a classic dessert
A refreshing twist on a classic dessert

Once this Blueberry-Lime Pound Cake has cooled down after baking, you may store it in the fridge. Make sure the cake is wrapped tightly with plastic wrap to avoid it from drying out. The cake will last for up to three days in the refrigerator.

If you are looking to make this cake ahead of time, you can even make the batter and bake it later. The solution to this is to refrigerate the batter until ready to use. This way, you can have a freshly baked cake every time you crave it!

Now, when it comes to reheating your blueberry-lime pound cake, the best approach is to slice your desired serving size and heat it in a microwave. Do this by wrapping the slice loosely in a damp paper towel and warming it for about 20-30 seconds on high. Remember not to overheat as this can cause the cake to become dry.

Finally, if you are looking for a way to serve this cake warm, you should slice off a few pieces and heat them in an oven at low heat for a couple of minutes before serving. You’ll be able to taste the bright flavors of lime juice and zest with just enough sweetness from blueberries and powdered sugar with every bite!

Tips for Perfect Results

 A dessert that elevates any occasion
A dessert that elevates any occasion

For a perfect Blueberry-Lime Pound Cake that will satisfy your taste buds, follow these tips and tricks.

Firstly, it is important to make sure that all the ingredients are at room temperature before creating the batter. When the ingredients are at a consistent temperature, they can mix together more evenly and create a smoother batter.

Secondly, when measuring dry ingredients like flour or sugar, don’t pack them too tightly into the measuring cup. This can result in too much of an ingredient going into the batter, which can affect how it rises and how dense it is.

Thirdly, after adding the dry ingredients to the wet mixture, be careful not to overmix. Overmixing can lead to a tough and chewy cake instead of a tender and delicate one. Mix until just combined with no lumps, before folding in any blueberries.

Fourthly, baking times may vary depending on your oven. Insert a toothpick into the center of the cake to check whether it is cooked through. If it comes out clean, then your cake is ready; if there are still wet crumbs sticking to it then leave it in for a few more minutes.

Fifthly, once you’ve removed the cake from the oven, let it cool completely before frosting and serving. Otherwise, the frosting will melt onto an uncooled cake.

Lastly, use fresh blueberries for this recipe as they add a sweet burst of flavor inside each slice of cake. Frozen blueberries contain excess water due to which they can cause uneven and liquid consistency of the pounds cake.

By following these simple tips and tricks while preparing your Blueberry Lime Pound Cake, you’ll have a moist, flavorful and well-textured delight to enjoy.


Before we conclude this article, I want to address some frequently asked questions about this blueberry-lime pound cake recipe. It’s understandable that you may have some doubts or concerns before attempting this delicious dessert. Therefore, I’m going to answer the most common queries with my best knowledge and experience. So, keep reading this section to clarify any questions you might have and be fully confident in creating the perfect blueberry-lime pound cake.

Why is my pound cake not moist?

When a cake turns out to be dry, it could be due to over-baking or using an inadequate amount of butter and sugar, or an excess of flour. One could try making some adjustments like decreasing the temperature of the oven or taking the cake out sooner.

What causes a pound cake to be gummy?

When making a cake, it’s essential to avoid overmixing the flour. If gluten is activated, the cake can become tough and rubbery instead of soft and spongy. Incorrectly creaming the butter and sugar can often lead to overmixing, resulting in an undesirable texture.

What does baking soda do to a pound cake?

The instant reaction of baking soda to acidic components creates a rapid leavening effect, while baking powder continues to react with rising heat inside the oven, resulting in a prolonged leavening boost. Using a combination of both baking soda and baking powder for cake recipes allows for optimal leavening.

Is cake flour better for pound cake?

As a chef specializing in British cuisine, I highly recommend using cake flour for the perfect pound cake. Its lighter consistency allows the butter to stand out, resulting in a delectable and fluffy cake. Avoid using all-purpose flour as it will weigh down the cake, resulting in a dense and unappetizing brick-like texture. Stick to cake flour for the lightest and most delightful pound cake.

How do you mess up a pound cake?

When adding eggs to the mixture, make sure to add them one at a time, and only beat until the yolks have disappeared. Overbeating can wreak havoc on your recipe, leading to an overflow of batter in the baking pan or a delicate crust that will fall apart and separate from the cake after cooling. It’s important to strike the right balance when it comes to beating the eggs to ensure the perfect texture and consistency of your cake.

Bottom Line

In conclusion, the Blueberry-Lime Pound Cake Recipe is a must-try for all pound cake and blueberry lovers. With its rich, tangy flavor and moist texture, it makes the perfect dessert for any occasion. This recipe is easy to follow and can be made with everyday ingredients found in your pantry. It’s versatile enough to be served as a dessert or a breakfast treat.

What sets this recipe apart is the use of fresh lime juice and zest that lend an additional layer of tangy flavor to the blueberries. The cream cheese frosting, infused with the same lime flavor, elevates this pound cake from good to superb. The result is a delightful experience for your taste buds that will leave you wanting more.

In addition, this blueberry-lime pound cake can be made in advance and stored in an airtight container in the fridge or freezer for later consumption. This means you don’t have to put in extra effort on the day you want to enjoy it, making it an easy treat to have ready at any time.

Overall, this Blueberry-Lime Pound Cake Recipe stands out from other pound cake recipes because of its unique combination of flavors and moist texture. It’s simple and straightforward, making it achievable for anyone who likes baking desserts. Therefore, if you are looking for something different that will impress your guests or satisfy your sweet tooth cravings, this recipe is a fantastic choice; I highly recommend trying it out!

Blueberry-Lime Pound Cake

Blueberry-Lime Pound Cake Recipe

My two favorite fruits together in a moist, tender pound cake
Course Dessert
Cuisine American
Keyword < 4 Hours, Berries, Dessert, Fruit, Kid-Friendly
Prep Time 20 minutes
Cook Time 55 minutes
Calories 469.8kcal


  • 8 ounces unsalted butter, softened
  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon salt
  • 1 3/4 cups sugar
  • 2 teaspoons finely grated lime zest
  • 6 ounces cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 2 1/2 cups room temperature fresh blueberries (13 oz.)
  • 4 ounces powdered sugar
  • 2 tablespoons fresh lime juice


  • Position oven rack in center of oven and heat oven to 350 degrees.
  • Butter and flour a 12 cup bundt pan.
  • Sift flour, baking powder, 1/4 teaspoons and 1/8 tsp of salt into a medium bowl.
  • Put sugar and lime zest in a food processor and pulse 20 times, or until zest is in small pieces.
  • With a stand mixer fitted with paddle attachment, beat butter and cream cheese in large bowl on medium speed until smooth, about 1 minute. Add the sugar mixture and beat on medium until light and fluffy, about 1-2 minutes.
  • With mixer running, add the whole eggs, one at a time, mixing well after each addition and stopping mixer to scrape the bowl twice.
  • Beat in the egg yolk. Reduce mixer speed to low and slowly add flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold blueberries into batter.
  • Transfer batter to prepared bundt pan, spreading evenly with spatula. Run a knife through batter or top pan lightly against counter to eliminate any air pockets.
  • Bake until a wooden skewer inserted i middle of cake comes out clean, 50-55 minutes.
  • Set pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cake cool completely.
  • In a spouted measuring cup or bowl, whisk the powdered sugar and lime juice together until smooth. he glaze should be thin enough to pour. If not, add more lime juice, a teaspoons a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of cake. Let the glaze set fully before transferring to cake plate and serving.


Serving: 148g | Calories: 469.8kcal | Carbohydrates: 62.4g | Protein: 6.3g | Fat: 22.6g | Saturated Fat: 13.5g | Cholesterol: 142.5mg | Sodium: 187mg | Fiber: 1.4g | Sugar: 41.7g

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